Comments on: Matt’s Rosemary Olive Bread Recipe

By: Alison

Alison — Tue, 06 Jul 2010 17:00:47 +0000

Bread was delicious but way too salty. I think 1 teaspoon of kosher salt would be sufficient due to the saltiness of the olives.

Just like Helene, I didn’t have a cloche so I put it on a baking sheet on one shelf, and a pan of water on the shelf below.

I did a hash shaped slash on top that reminds me of the bakery loaves, just beautiful!

Thanks for the great recipe, I’ll be sure to add this to my bread arsenal.

By: ThermomixBlogger Helene

ThermomixBlogger Helene — Sun, 16 May 2010 01:32:30 +0000

Mine is in the oven as I type… I’ve adapted it for the Thermomix machine and will blog about the results after testing it (the adaptation) twice more. (with full credit to you and Matt of course.) Mmmmm Mmmmm, the house smells soooooo good. I love finding ways to use all that surplus rosemary from the garden — any opportunity will do — you don’t need to twist my arm! By the way, I don’t have a cloche, so I tried it using a pan of water on the rack below. It’s looking good so far… Thanks!

By: kellypea

kellypea — Sun, 24 Jan 2010 02:56:46 +0000

Just made this today and it is quite the lovely bread. I used instant yeast — same quantity — and a mixture of olives with not quite as much rosemary. It’s moist with a nice crunch on the crust. Really nice.

By: Melinda

Melinda — Tue, 01 Dec 2009 04:04:38 +0000

Deb G, we bought our cloche at a local kitchen store. Matt found it at Amazon here: http://www.amazon.com/dp/B00004S1D5/?tag=elementsintime-20 So you can either purchase it there, or call around to your local kitchen stores using that info!

By: Melinda

Melinda — Tue, 01 Dec 2009 03:02:33 +0000

Deb G, I’ll ask Matt – I don’t know!

katecontinued, yes – Matt generally cuts a circular slash. The circular indentations in the dough are from the proofing basket. The warmth is a problem in the winter… if your oven has a pilot light, that might be enough.

Rob H, :) We can have a bread making party!

By: Rob H

Rob H — Mon, 23 Nov 2009 17:29:45 +0000

Looking forward to having some in December. I remember it being really good. I may have to try this at home sometime.

By: katecontinued

katecontinued — Mon, 23 Nov 2009 16:19:10 +0000

Melinda, are your cutting circular slashes in the dough in picture #2? What am I looking at here? BTW – I am so craving this now. My issue would be that my home is 55 degrees this morning (and throughout winter), so I might have to run the oven to heat the place before baking. I started baking again a few months ago (after some years of trying to be carb-free, avoiding processed grains, rice and pasta). My thinking was that the baking would serve double duty with warming my home, although I didn’t calculate this dough rising temperature requirement.

By: Deb G

Deb G — Mon, 23 Nov 2009 13:20:27 +0000

Oh yum! I’ll be trying this. Where did you get your cloche?